How to Make Beef Burger?

How to Make Beef Burger

Beef Burger is a sandwich which consists of bun, a cooked patty of meat items and often other ingredients such as cheese, onion slices lettuce or condiments. Beef Burger serve as a combination of things mentioned above.

Beef Burger can be made in home as well as we can have them in the fast food centers. The homemade burgers can be cooked with a broiler or grill, fried in the skillet or frying pan, or barbecued. Beef Burger can also be baked. The method used depends on what you have available and what you prefer by way of taste and texture. Whichever method you choose, after taking the patties out of the fridge, spritz them with a little cooking oil or brush them with some melted butter before cooking.

Beef Burger recipe Just takes 40 mins for making five burgers including toasting the bun and making patties either of veg or of meat items, then preparing lettuce onions tomato and then the sauce /dressing. Here are some ideas of making burger with easy and simple steps of veg burger and Beef Burger recipe.

Ingredients

250 grams of fresh meat

1 pinch or 1 ½ tsp ginger paste or ½ tsp dry ginger powder

2 to3 green chilies deseeded and finely chopped in small pieces

Coriander leaves few finely chopped for taste

1to ½ tsp garam masala or any spice mix

½ cup bread crumbs or rice flour ,depends on what is available

Salt as needed

1 ¼ cup bread crumbs

½ cup besan chickpea or rice flour or corn flour for better taste

For Assembling

Freshly baked Burger buns (you can buy from nearby bakery)

Lettuce or cabbage as needed

1to2 ripe firm tomatoes (deseeded)

1 onion optional

Sauce Or dressing

¼ cup mayonnaise or hung curd/greek yogurt

1 tsp extra olive oil

1 ½ tsp lemon juice

½ to ¾ tsp mustard powder

¼ tsp pepper powder

Salt if using greek yogurt

Beef Burgers bought from shop are certainly the easy option but making your own is really simple and once you know a few basics, you can throw the recipe book away and customize to your heart’s content.

Follow these tips for successful beef burgers every time

Choose Your Meat

Beef is the typical meat used in burgers. If you want your burger to remain juicy so avoid going too lean. Choose a standard minced meat (usually around 20 % fat) or if you are set on leaner cuisine then 10 % fat is ok, don’t go for less. But if you want burger containing low fat then you can use lean meat which is important to keep track of for cardiovascular health and your waistline. Moreover using lean meat is all about being health conscious .

3. Bind It

Add an egg and a handful of breadcrumbs to bind the burger patty. Instead of breadcrumbs you can also use rice flour it absorbs the oil and also keep the patty moisten inside.

Shape It

Divide the mixture into five. Lightly wet your hands. Roll the mixture carefully into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. All the burgers will cook evenly when are of same size so you need to make sure that all are of same size and thickness.

Season It

“Don’t add salt to the ground meat before it’s shaped, it’ll draw the liquid out of the meat leaving you with a dry burger. Instead sprinkle the outside with salt as it cooks,” adds Cassie.

Chill it or freeze it

“Chill your burgers for at least an hour before you cook them,” says senior food editor Barney. “This will help them keep their shape when they’re cooking and stop them falling apart.” You can also freeze them before cooking. Lay them on a tray in the freezer and once they’re frozen, pop them into freezer bags to save space. To defrost them, lay them back on the tray. Defrost thoroughly before cooking.

7. Cook It

Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Make Beef Burger

Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred.

Spread some ketchup if you like. Place the patties then the onions, lettuce add tomatoes, add sauce and place the other slice of bun. Beef burger is ready.

Best served immediately. Keeps good for 2 Hours if no Mayo is used.

Tips

It is better if you serve them with french fries, onion rings, chips, or other sides, along with a soft drink, juices or beverages.

You can make some kind of art or design burger in the theme to serve people using

In case that your burger buns are getting soggy, try toasting them ahead of time.

Before forming the patties mix the meat with eggs and bread crumbs in a mixing bowl. This will give them a richer taste and help keep them from falling apart.

If using Sesame Buns, toast them Sesame side up. Adds a nice toasted sesame flavor.

Prepare the toppings ,while the burgers are cooking to utilize the time well and for fast result

(Wash the lettuce and tomatoes. Halve the burger buns, then thinly slice the tomatoes. Place the ketchup and mayonnaise on the table for diners to make their own choice.)

Warnings

Do not forget to wash your hands after touching the raw meat every time.

Make sure that your toppings like lettuce tomatoes and ketchup are healthy enough to serve.

Make sure your burger is well-cooked. Though you may prefer your meat rare or medium-rare, it does increase the risk of food poisoning. Cooked meat needs to reach a certain temperature for a specified period of time in order to kill any bacteria that may be inside.

Beef is cooked at 77°C (170°F). You may find that reaching these internal temps leads to a dry product, so some people only cook it to an internal temperature of about 150°F.

If you’re using lean meat, there isn’t enough fat to cook it without burning so we need to use fat or oil.